Food Service Dining Services
Resume:
Michael Morton
Senior Director of Dining Services
Naples, ME 04055
*******************@***********.***
Professional in the food service industry with extensive General Manager/ Food Service Director, Production Manager and Executive Chef experience. Focused on safety, leadership, coaching, Engaging, challenging, strategizing, growing, customer service, & continued search in food and management trends, & business growth.
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Director of Dining Services
Camp Takajo inc - Naples, ME
June 2016 to Present
Managed a Chef, 5 Cooks, a Baker & 15 International workers . Fed 600 campers & staff, 3 settings daily
This is a very upscale camp on Long lake, owned by Joan lunden &, her husband Jeff Konigsberg. I Procured all the food, & created & implemented all the Menus. Planned & directed all catered events, some as large as 2000-guests.
There are a lot of lobster bakes, & private events @ Joans home on Long lake, & camp banquets cooking 300- filet mignon's etc.For staff parties
I Was responsible for all training. & running aspects of the business., & Procurement of 425,000 dollars of supplies in a 10 -week period.
Director of Dining Services
Gould Academy, Aladdin food Management - Bethel, ME January 2020 to June 2022
Directed 25 employees daily, responsible for menu development, Procurement of all supplies, budget creation & management, client relations, planning & execution of all catering .implementation of all company food concepts. Manager of serve safe & haccp programs . Director of Dining Services
Lincoln Academy - Naples, ME
June 2015 to June 2016
I Opened This new Account, & Student Union building, & was responsible for all culinary operations. Menu design, Purchasing, Hiring, Training, Budgeting & was the company liaison to the Business Manager,
& Staff members
Director of Dining Services
Schooner Estates Senior Living Community - Auburn, ME November 2001 to July 2015
•
• I was
• Responsible for creating, managing and execution of a 1.2 million $ annual budget.
• We were consistently under budget while increasing variety and quality of meals served.
• I Supervised an Assistant Manager & 25 -staff members.
• Responsible for all Food ordering, Menu development, Catering, Stocking, and Special events.
• Provided 150,000- Meals per year for the Residents there.
• Worked with other department members to develop Employee Handbooks, Evacuation Plans,-Pandemic Plans,- Fire & Safety Plans &
• HACCP Plans
• Did all Serve Safe Training and Certification of staff members there
• Worked hands-on with Staff in the daily production of Meals. I. E., All hands on deck @ Meal times
• I Won 10 Facility Awards at the Greater Portland Area, Annual Chili/Chowder Challenge in a four- year span. In 2004 won all four- first place Awards, the first facility ever to achieve this honor. & only one. to ever do so to date.
Executive Chef / Kitchen Manager
Barnhouse Tavern and Restaurant - North Windham, ME January 2000 to November 2001
Oversaw all kitchen production of a 1.4 million dollar independent restaurant.
• Monitored all culinary and utility personnel, and provided training.
• Created and financially analyzed ala carte and special event menus.
• Managed cost control procedures through inventories, purchasing and menu redesign.
• Personally worked in production during every meal period. Executive Chef / Kitchen Manager
Decade's Steakhouse - North Conway, NH
1998 to 2000
• Executed a Menu overhaul for this small, upscale Steakhouse.
• Through better item usage and Food handling, Menu design, & Costing achieved increased profit margins
• Provided all necessary support to ensure 100% guest satisfaction. Executive Chef / Owner / Operator
Mike's Stagecoach Restaurant - Naples, ME
August 1996 to November 1998
• Assisted in all elements of operation for 130 -seat restaurant and lounge
• Created Menus, Recipes and pricing for all new items.i worked as a Chef Owner in production daily, and purchased & inventoried all Food & Bar supplies
• Facility enjoyed 750,000 dollars in sales annually, a consistent repeat Clientele and strong profit margins.
Director of Dining Servicesi
University of Southern Maine / Aramark - Portland, ME June 1986 to August 1996
• Accountable for 5- cash operations that generated 2.5 -million in sales yearly, operated by 6 -salaried managers and 50-employees.
• We Consistently scored perfect 100's from corporate appointed mystery shoppers. 4 - in one year The only Account @ that time, in the Region to do so
• Participated in ARAMARK's Strategic Corporate Marketing Plan Team. Also served on the New England Region R.F.P team.
• Daily served 1,600 -Meals at USM Daily, and 1,400 -lunches only Daily @ UNUM HO-1 Corporate Office.
• Supervised all 5- UNUM corporate office locations, serving a total of 5,000 daily Meals. Food service Director
DAKA Food services/ Brewster Academy - Wolfeboro Center, NH July 1982 to June 1986
• Maintained all inventory, purchasing and record keeping procedures.
• Worked with Academy Officials as a liaison for special events and functions.
• Diligently worked with Staff in both locations to ensure sanitation guidelines.
• Hired and trained both full-time and student help for each school year. Executive Chef/Kitchen Manager
DAKA Food Service / Franklin Pierce College - Woburn, MA September 1978 to June 1982
Prepared Food for 1000 -Students, Faculty. & Staff 20 -Meals a week. Purchased, & inventoried all Food
& supplies, also provided Food for a Student Union building, & a small kiosk in the Manor building. Provided all catering Meals, & Menu.planning.
Supervision of 6- full time employees & 30 -work study student worker's Education
Training Certificate/ operations management
University of Hartford - Hartford, CT
March 1989 to March 1989
Associate Degree in Occupational studies
Culinary Institute of America - Hyde Park, NY
September 1976 to June 1978
Skills
• P&L Management (10+ years)
• Chef. Culinary Institute of America trained (10+ years)
• HARPC
• Computer Literacy (10+ years)
• Cpr certified, allergen certified, covid 19 takeout certified. Covid 19 reopening certified, choke safe certified, cpr certified (10+ years)
• Food Production (10+ years)
• Food Preparation (10+ years)
• Banquet Experience (10+ years)
• Forecasting (10+ years)
• Employee Orientation (10+ years)
• Retail Sales (10+ years)
• POS (10+ years)
• Knife skills (10+ years)
• Cooking (10+ years)
• kitchen (10+ years)
• Team Player (10+ years)
• training (10+ years)
• Baking (10+ years)
• Culinary Experience (10+ years)
• Food Service Management (10+ years)
• Purchasing (10+ years)
• Catering (10+ years)
• Production Management (10+ years)
• Kitchen Management Experience (10+ years)
• Profit & Loss (10+ years)
• Food Handling (10+ years)
• Menu Planning (10+ years)
• Human Resources (10+ years)
• Labor Cost Analysis (10+ years)
• Supervising Experience (10+ years)
• Leadership (10+ years)
• Budgeting (10+ years)
• Inventory Control (10+ years)
• Restaurant Management (10+ years)
• Food Safety
• Microsoft Office (10+ years)
• Merchandising (10+ years)
• Recruiting (10+ years)
• Food Service (10+ years)
• Dietary Department Experience (10+ years)
• Time management (10+ years)
• Restaurant experience (10+ years)
• Microsoft Word (10+ years)
• Computer Networking (10+ years)
• Microsoft Powerpoint (10+ years)
• Microsoft Excel (2 years)
• Financial planning (10+ years)
• Business Development (10+ years)
• Management
• Expense management
• Customer service
• Data collection
• Cost control
• Word processing
• Communication skills
• Computer skills
• Data entry
Military Service
Branch: Air force
Service Country: United States
Rank: E 3
June 1974 to June 1976
Food service specialist
Certifications and Licenses
ServSafe
April 2019 to April 2024
Food service specialist
February 1976 to Present
Top Secret Clearance
Secret Clearance
Food Handler Certification
Assessments
Supervisory skills: Motivating & assessing employees — Proficient November 2022
Motivating others to achieve objectives and identifying improvements or corrective actions Full results: Proficient
Food safety — Proficient
January 2022
Knowledge of proper food and equipment handling safety measures Full results: Proficient
Cooking skills: Basic food preparation — Proficient January 2022
Preparing food, using cooking equipment, and converting ingredient measurements Full results: Proficient
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
Groups
American Chefs Federation, Casco Bay Chapter, Portland Maine February 2002 to Present
Additional Information
Strong leadership, communication and customer service skills. Excellent work ethic, dedicated, self-motivated, with a positive team-oriented attitude. Experienced with high volume production, catering, interaction with multiple vendors, cash operations, ordering and inventory control.
Ability to utilize ingredients through building in layers and assessing flavor profiles to enhance and ensure positive food experiences, and to create new recipes, menus and pricing. Proven track record in cost control methodology, and skilled at budget planning and administration. Computer literate, experienced with a variety of Microsoft and food service software.
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